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X. A. WILLARD, A. M., EDITOR, 
Of Lime Fall*, Hxckimfr Courtt, New York. 
CANADIAN DAIRYMEN: 
The Third Annual Meetlntr of the Cana- 
dinu Dairymen’s Association. 
[Concluded from puce 142, last No.) 
EVENING SESSION — TIIK ANNUAL ADDRESS BY 
MR. WILLARD, Or NEW YOUR. 
Of the proceedings in tiie evening the fol¬ 
lowing is taken from the Ingersoll Chronicle: 
In the absence of the President, the Vice- 
President took the chair, unci called the Conven¬ 
tion to order. 
The hull wits densely packed with a large and 
highly respectable uudionco. Bwsides the dniry- 
inen present, a great many of our towu's-poople 
hud turned out to bear the eloquent address of 
X. A. Willard, Esq., A. M., which it; had been 
announced would be delivered at this session of 
the Convention. Among the audiouoe we no¬ 
ticed u largo (sprinkling or lab ice, and we are 
sure they, its well n» others, cannot fail to have 
derived proilt and instruction front the eloquent 
remarks or the talented lecturer. 
Tho Vice- President said ho was sorry the 
worthy President of the Association was not 
able to take his proper place tins evening, the 
duties of which would be much better performed 
by hhu than he (the V loo President) could possi¬ 
bly do. However, the duties devolving upon 
1dm tills evening were of u light nature, as ho 
had only to lulroduno to them tho lecturer of 
the evening; and, from tho manner ho had been 
received! on previous occasions, he win, mUcO 
there was a trout in store for thorn which they 
could appreciate. Ho had much pleasure in iu- 
troducing to them X. A. Willard of New York. 
Mr. WillaRD then took the platform amid 
tho applause of tho audience, who heartily 
greeted him on rising. Wo give the Allowing 
epitome oi hla addro-s, which occupied nearly 
two hours in Its delivery, and was listened u> with 
two hours in its delivery, and wan listened n> with 
marked attention by the largo audience present: 
Mr, President and Members of Bin Canadian 
DaU'i/rne u'« AssicaUiott—i have no tilting words 
to exprevn t ho pleasure of meeting with you in 
till a Convention, and of being called upon to 
addroaa you again on tho groat interest which 
this A.csOeliiltun represent*. 1 esteem It a high 
honor to have tho Privilege of numbering Chuii- 
dianBa noog my iriouda, and It would boasouroo 
of profound regret should I fid I at anytime t*> 
retain your kUidly feelings. 1 hope 1 represent 
in some degree a large class of American citi¬ 
zens, who are not warped and cramped by onf¬ 
low, Motional view’s, but who can rojoloe In the 
prosper! ■ y of a sister nation wliloli comes frinu 
a stock common to us both. That Anglo-Saxon 
race winch main tains Its individuality with such 
tremendous tenacity, which eleotrlties ail with 
whom It contOs in contact, which overcomes all 
difficulties, widen unites continent*, and has 
riven higher in the cycle of civilization and pro¬ 
gress than all other nations combined. 
After these Introductory remarks tho speaker 
wont on to compare the dairy with oilier great, 
intercats, such as the production of wheat and 
Other cereals, the mining and rattening of stock 
for tho shambles, shout* nuslmndry, hop raising, 
and the like, each and all are interior In their 
romuneraiivo pro-qieeta to the dairy. In the 
first [liner the milk farmer enters the great mar¬ 
kets of the world with less competition than al¬ 
most any other branch of farming. He bus u 
wider range and « more diversified product to 
dispose of. The udik farmer may be a breeder, 
to some extent, of thorough-bred cattle. After 
the llrst outlay (and that may bo on a small scale 
ut the cominouecment.) the expense Of raising a 
thorough-bred cow will be no more than the rais¬ 
ing of the meanest scrub of our common stock; 
then. If there la any profit In fattening stock fur 
the sham bios, animals Which fail In milk tor iho 
dairy can bo employed for this purpose. Both 
of these specialties are In the lino and connected 
with the dairy, us is also the fattening of swJile 
on dairy slops. Again, the yield of hie cows lakes 
three forma of a commercial product, each of 
which enters Into universal consumption and is 
regarded us a neceasily—milk, imtlcr and choose 
— the lust two are highly concentrated forms 
of food and h as bulky of transport t han tit her 
articles of food of Lho same vuiuo. Two hundred 
pounds of butter, costing eighty dollars, will oc¬ 
cupy no more space l.i a railway car than a bar 
rol of flour oosilug but six dollars. This alone is 
an immense advantage, for when the farmer 
cornea to deduct freight on a low-priced, bulky 
product, together with oaimnlaalone to tue mid¬ 
dle mon, it will often take a m loro scope to dis¬ 
cover the profits saved fiy tho producer. In New 
York wo have studied this question of tho dairy 
audits relative advantages for many years. in 
corn and grant wc cannot compete with the 
West, book at the price of those articles to-day 
and tel) me if t he hard, tenacious gulls of New 
York, Now England and Canada can produce 
them at a profit. How Is It with wool ? Texas 
and tho West can always afford to sell for less 
money, and Australia and Bouth America will 
supply the European markets. 
For the past few years there lias been n con¬ 
stant and gradual increase in the demand and 
price of dairy products. In London, lor a series 
of years, dairy products have remained steady, 
while other products have fluctuated in price 
very much, and ut limes become very much de¬ 
pressed, Tho reason of this is that the whole 
world Is not competing in this class nl produc¬ 
tion, the supply being uniformly within thollm- 
its of consumption. A good article Is always 
needed, and prices do not fall so low, compara¬ 
tively. ns ror other products. On dairy lauds, 
also, tlie milk product, year inter j cur. Is pretty 
uniform as to quantity. Grain, fruits, hops and 
the like, urn liable to numerous accidents, that 
lessen the yield, but which dn not obtain in the 
grass crop; hence the dairyman can count pret¬ 
ty accurately upon what his lann will yield, if 
Stocked with an average lot of cows. Again, ids 
lands are not so liable to bo exhausted as those 
devoted to grain, und, with an abundant source 
of manure at bis command, should be growing 
more and more productive from year to your. 
The groui question with dairy farmers bos been 
with regard to over-production. Statistics thus 
far show that In Europe production does not 
keep puce with consumption, and this difference 
is every year growing wider and wider. In the 
United mate# the home consumption ot late 
years |ms mure than kept pace wiui the produc¬ 
tion, notwithstanding the extmordinary devel¬ 
opment of dairying under tho associated system. 
Previous to the war of t he rebellion they export¬ 
ed butter, but of late tho home consumption 1ms 
taken all their make at prices which arc de¬ 
nounced as extortionate. Thu speaker then 
went on to show that In 1800 the production of 
butter hi thu States was 170.000,000 pounds, and 
to-day It was perhaps ?00,0o0.000 pounds: and If 
they were over-producing, prices would decline; 
but, on the contrary! wherever you go In cities 
you hear complaints nr thu quality of the butter, 
and the monstrous i)rices they are forced to pay 
They talk bitterly against tho cheese factories, 
charging them with the crime of absorbing the 
butter makers, und thus cutting off production. 
They forget mat tho rapid Increase of popula¬ 
tion, and the gormandizing habits of onr people 
In tlm use of butter, are the causes that have led 
to this. It the butter-eating habit increases with 
our continually increasing population, the pros¬ 
pects of butter dairying cannot be considered at 
all discouraging- if w« take the article ot choose 
our people arc evidently beginning to follow 
English tastes in their appreciation of this nu¬ 
tritious article of food. WO or* exporting now 
but little more ofieeso, comparatively, Hum in 
1881—perhaps $1,000,000 pounds more—and vet 
our production has increased from 103,000.000 
pounds, in 1800, to 1140,000.000pounds In I860. The 
average increase of borne consumption has been 
at the rate of 13,000,000 pounds a year. When the 
Southern States get into a healthy, prosperous 
condition, with the wonderful development of 
railroad facilities, the opeuiug of thu Pacific 
Road, the influx of Chinese labor, and a direct 
trade with China, it is doubtful whether the 
dairies of this country con be developed suffi¬ 
ciently large to supply the demand, llut there 
mast qjwuys be a large dairying Interest em¬ 
ployed in supplying fnili milk to our ulties and 
manufacturing towns This is more apparent 
from year tp year, and the real question of the 
dairy Interest to-day slmiild be so to equalize the 
supply of the three prod nets—milk, butter and 
choose- -t hat the highest, prices may be realized. 
The speaker then wont or, to show the advan¬ 
tage and profit to be derived by cheosc factories 
making whey butter, and also gave a lengthy 
ami able discourse on oows ror dairy purposes, 
and urged tho necessity of the forming commu¬ 
nity to ooueentrate their forces and make some 
one thing u Hpeeinlty, and lot It be of the best 
quality, ns that was this most profitable. The 
speaker, after treating on tho subject of butler 
making, gave the audience hi* views on the 
curing of cheese, and satd that the low average 
temperature of Urn past Henson has donomueb 
to aid the operations of the Ohecso maker. He 
again repeated the ad vantage to be derived from 
the home consumption of cheese, and thought 
it might be promoted by the manufacture of 
small cheeses of the Stilton shape. There is 
who a complaint among grocers that they do not 
like the liudm-s of cutting cheese; they Buy, 
“Give us something Umt. we can sell in u lump 
without waste, and wc can do a good trade with 
it.” In the Btute* there Is great need of these 
small Sri lion shaped cheeses; but us the trade 
in OsiuntU may bo somewhat different from 
that in the Slates, It will be safer, perhaps, 
to try the experiment first In a moderate way, 
and thus, bj degrees, (".it the markets and the 
fooling* of consumers. After speaking of tho 
practical points to be observed iii the manufac¬ 
ture of a high priced article, he said It was the 
close application of the mind to the business at 
bund mid tho education of the three senses oi 
sight, smell and feeling, as directed to cheese 
making, that enable the manufacturer of fancy 
cheese to excel. A great many cheese makers 
do not readily form habits of close observation. 
They depend wholly upon formulas, doing the 
work by will rather than by exercising judg¬ 
ment, and drawing inferences from observation 
as u guide In thcr operations; such a course will 
not be likely to reach the highest results. He 
sudd he stood here to-day, as fib ever htul stood, 
on the side and in the inlere.st of the producer. 
Farmers, tvs a clues, never receive more than the 
value ot tlioir products, Wu must organize 
everywhere for the protection of our interests. 
Dairymen need some Standard -showing the ao- 
tuni cost of producing milk - as a basts from 
which to fix prices. The consumer cannot rea¬ 
sonably expect you to furnish an article at less 
t.lmn coat. He la generally quite ignorant of 
tho actual value of all farm products, and ul- 
wnys thinks they are sold at a profit to the pro¬ 
ducer. IVo have tin machinery for cheapening 
the production of milk, but tor and cheese, like 
tlmt In other departments of Industry. The 
dairyman must rely mainly upon human muscle 
mid living muscle is always an expensive torae. 
1 shall always rejoice at the prosperity of fann¬ 
ers lu this Dominion, and God grant lhat honest 
labor, I in re and everywhere, be properly re¬ 
warded. You. who have five or one hundred 
Cows, lot iiw impress upon you that fine Choose 
and butten- come only from clean, healthy milk. 
Your manufacturer* cannot cleanse filthy 
mil It, mid mat of it make high-priced butter or 
choose. The great demand now is for sweet, 
nutty, now milk flavored goods, it depends on 
the farmers whether your dairies and factories 
'•hall become noted ;>6 the best In the land, and 
their goods be sought after nnd contended for 
by shippers and consumers. There must bo 
<aoaiillness in milk no dogging or racing of 
herds to the stable, overheating the milk, indu¬ 
cing ferment*! and decompositions: no kicking 
nnu banging of cows; no commingling of dis¬ 
eased milk with the good. If you have cows 
that are sick, or have diseased udders, throw 
their milk lo the pigs. Do not poison your own 
und yotir neighbors' product by turning It Into 
butter or cheese. J have raised my voice against 
this, that we may be able to bring tlie character 
of American dairy products where they shall 
have no rival In tho markets of the world. 
There is nothing pays better than kindness to 
milk stood. No man has a right to abuse bis 
stock and keep if in a. constant t remor of fear 
and norvpus oxtiitcinont, und then poison con¬ 
sumers with tlie milk and beef of such animals. 
Tim bust milk comes from upland pastures, lu 
tlie division of your lands lot the low or wetter 
portions bo dev. and to meadows, stock requires 
a variety of herbage, and you should seed with 
of Ingersoll on Hoof Disease—the illness of 
Mr. Harris preventing liis attendance at 
tlie Convention. From the discussion which 
followed, it appeared that hoof disease had 
been and is now quite common among the 
herds of Canada. The remedy suggested by 
Mr. H. was to slit through the skin on each 
side of the hoof and apply red percipitate 
ointment. 
The best stock for dairy purposes was 
taken up and discussed at considerable 
,ntrustrial Copies. 
AGRICULTURE IN JAPAN. 
length. 
POISONOUS CHEESE. 
Seeing an article in the Rural of Janu¬ 
ary 8th, on cheese poisoning, reminded me 
of two occasions where accidents of the kind 
occurred, and many of the cases came profes¬ 
sionally umler my care. Inasmuch as the 
cause is not thoroughly understood, and as 
cases do sometimes occur where the eating of 
cheese, even in moderate quantities, pro¬ 
duces serious results, it deserves investiga¬ 
tion, particularly as cheese is a wholesome 
and nutritious article of food, and used in 
every family. 
The first cases I saw were in Northern In¬ 
diana. A farmer having made some cheese, 
sold it to the village grocer, who retailed it 
to different families, and, as far as could he 
ascertained, every one eating of it was made 
sick. In the more violent cases there was 
severe vomiting, with retching, purging, de¬ 
pressed pulse, pale and sunken features, and 
cold perspiration. All, however, soon re¬ 
covered. Tlie cheese was returned to the 
farmer, who was greatly annoyed thereat. 
Having a considerable quantity on hand, and 
being stubbornly skeptical in regard to the 
deleterious property of his cheese, he sold a 
lot of it in a neighboring village. During a 
political meeting, soon alter, this cheese was 
cut und retailed, producing the same effects. 
Again, in the fall of 1807, in Henry coun¬ 
ty, Ind., during the time of the County Fair, 
another circumstance of the kind occurred. 
Something over eighty persons were affected 
with retching and vomiting, purging, great 
prostration, low pulse and cold sweats, vary¬ 
ing ©uly in degree. All had eaten cheese, 
and all presented similar symptoms. Several 
cases came near proving fatal, hut all finally 
recovered. A piece of this cheese was sent, 
to a chemist in Cincinnati for analysis. He 
reported that the tests revealed no traces of 
any mineral poison, but it contained butyric 
acid, while the microscope showed large 
quantities of fungus adhering to the small 
cavities of the specimen examined. It was 
his opinion that the butyric acid and fungi 
were the cause of the trouble. This suppo¬ 
sition would account for the symptoms pro¬ 
duced, as tho cheese under such cireum- 
The cultivation of mother earth in Japan 
is now mucli the same as it was before the 
opening of the country to the foreigners. In 
this they have adopted but few of our ideas, 
and, with all the implements taken there by 
us, they still adhere to their rude and simple 
implements and manner of tilling the ground, 
as they have for centuries. Their plows 
are of bamboo, much the same in shape as 
ours, they cutting furrows to tlie depth of Coast. 
was introduced by the Prince of Satsuma and 
bears his name (Satsuma no cottarte.) The 
nearest approach to the onion they have is 
the leek, none other has been grown until 
lately. The apple and pear are not found at 
all. They have a bastard apple which has 
neither taste nor use, it has the appearance 
of a russet, but is flat and uneatable. Peaches 
are cultivated, but the crop is destroyed be¬ 
fore it ripens, the natives eating the fruit 
when quite green. Plums and nectarines are 
rich and luscious fruits, the latter being used 
as a pickle. Grapes of tlie Black Hamburg 
and Catawba varieties are plenty and cheap, 
equal to any grown here or on the Pacific 
two-and-a-balf feet. All their implements 
arc, to our eyes, clumsy; but when they are 
workiug with them, they do just a3 much 
work as we do with ours. The horse plow 
could not he used in their rice fields to ad¬ 
vantage. Rice grows in soft and marshy 
ground, hence the horses would not be able 
to travel. The men themselves, when dig¬ 
ging it, sink up to their middles. These 
fields are only at the foot-hills and valleys; 
on the hillside you will find all the grains 
and most of the vegetables that are grown 
in this section of the world, although they 
lack the flavor aud richness that ours have. 
Their productions will compare well with 
those of California. The crops there come 
to maturity so much faster than they do here 
with us, and the light sandy soil does not 
give the fruits of tlie earth that peculiar rich¬ 
ness tlmt the productions of our Eastern and 
Middle States have been noted for. 
Tlie land throughout the Empire is rather 
uneven and hilly, the whole island is of 
volcanic formation. From the beach there 
gradually rise hills; then there are valleys, 
or rather immense gorges. These are all 
cultivated, and have been terraced, so that 
at the top they raise wheat, rye, barley and 
buckwheat, and at the bottom they have the 
rice fields. These are all divided up into 
small patches, which, when full of water, 
Next to rice, in importance, is the tea 
plant, which is there cultivated ns near per¬ 
fection as possible. It is a scrub tree, about 
three or four feet in height, of the Camelia 
Japonica species. It is grown on the pro¬ 
tected foot hills, to which the wind does 
not have access. The plants require a great 
amount of attention, and must be constantly 
watched to prevent the vermin that would 
collect rapidly on them and destroy the 
young shoots, and use up the vital powers of 
the plant, which are required to produce tho 
tender leaves that are afterwards dried in 
Iron pans and exported to us as tea. In 
Japan all new teas are green; they grow 
black on getting older. 
Beans are produced in great quantities; 
these ure boiled und ground and fed to the 
cattle. 
Sheep are not at all favored with the 
Japanese, and are much disliked. The 
priests have taught the people lhat they aro 
unclean animals. They believe the devil is 
in tlie sheep. Hogs run wild in tho southern 
and middle parts of the island, and arc hunt¬ 
ed with spears, bows and arrows, nnd aro 
considered royal game. Animal food not 
being eaten, from religious motives, the na¬ 
tives only raise cattle for beasts of burden. 
The climate throughout the year is mod¬ 
erate; the thermometer during the middle 
have, from a distance, the appearance of summer standing about 90°, und falling to 
numerous small looking glasses, cut up into 
all imaginable shapes. Rice being the great 
cereal of Japan, as wheat is with us, they 
give the greatest care to its cultivation. 
During the early portion of tiie spring the 
farmer lias a small portion of his 1 <nd care¬ 
fully prepared and well manured to use as a 
forcing bed for his rice plants. Tlie rice 
in this bed, which is about twenty feet 
square,—is sown broadcast, as we sow 
wheat. This is then allowed to grow until 
it is about three inches in height. It is then 
carefully transplanted from there into his 
already prepared field, where, after from 
llirce to four months, it is as carefully cut 
with the sickle. The Japanese claim that in 
about 25° in the winter. Snow and ice aro 
rarely seen near the settlement of Yoko¬ 
hama. 
Their horses are small in size, similar to 
the Canadian or Mexican ponies. They are 
generally vicious, ill-shapod and ungovern¬ 
able brutes. They have evidently been run 
out in the breed, the farmer knowing little 
and caring less about them, from the fact 
that should he raise one that waa good for 
anything, the animal would he seized by the 
officials; and another reason is, that tlie 
poorer and non-official classes are not al¬ 
lowed to ride horseback, that being the privi¬ 
lege of officials only. C. A. Erlachbr. 
pnrwousDCuevoiouromeaaowa. block requires ,Wnmnnoilinn nul vprv i nrl i treat! hi o 
a variety oi herbage, and yon should soed with P rtr tini decomposition, anu vaj inuigcsume, 
h variety or seeds. Remember that many va- and the butyric acid aud fungi causng the 
i-iftios oi grass growing together will produce , .. ... . , ..__, 
more food and make a more enduring turf, sedative effects on the oil dilation and the 
Provide oom fodder >ti the rare of an aero for cold perspiration manifest in severest cases. 
ftViVrv mti-lir Hinvs. ihflt. tvhnn ihivIim-mw luurm 
, « *• • • . . Him ^O-OlV. A MV V'tl'OHVDV VHUIII IUUI JU 
, w0 “ ld D ff“ n, y bc ,n » f II,is way or planting they produce more 
partial decomposition, and vers; mil,got,b e, fl . om Ul ' 8eed 
if it were thrown brood- 
Fiovide corn fodder >u i|io rate of an acre for 
even eight cows, so that wbon pastures nogin 
to fail in July ami August you will always have 
uti abundant store oi auceuloeit food at your 
command to keen up tho flow of good milk'. In 
t ins way you will turn your cattle to account, 
and Rci fro in your lands remunerative results. 
E. V. Bod well, Esq., M. 1\, at the close of tho 
iifltlra-s, onine forward and said that, after listen- 
euiiiK to the able address winch they had Just 
heard, some expression of appreciation should 
he given. No one who had heard It could go 
awaj without being profited. The producer has 
heard something which must, ir rightly applied, 
prove of great IiciictH to him in making- lho 
{foods In which we are nil more or less Interested ; 
nnd he oould not possibly listen to the eloquent 
remarks of the talented lecturer without being 
profiled thereby. Gonsinners., also, must be im- 
jirusscd with the very forcible manner in which 
lie has ui'x'ijii l lie necessity of the most scrupu¬ 
lous cleanliness which was required in the 
making of a good article of cheese. He was 
sure they could appreciate this part of the ad¬ 
dress. Uu then referred lo the remarks of the 
spewkor lu retcreuoe to tho InturontlonaJ rela¬ 
tions existing between the United Slates und 
Canada, and hoped ihut feelings of reciprocity, 
which he hud mentioned as existing there, would 
In time grow Stronger, aud Hint a hatter feeling 
would exist chilli was the case at the present 
time. Wc cannot lose sight of the fact that 
dairymen are Interested politically, as well us 
socially, in lhe relations between the two coun¬ 
tries. Mr. WjLL.UtD has spoken of tho proba- 
bilii.y of the consumption of dairy articles in 
the states exceeding the production. Although 
dairymen are now independent of reciprocity, 
If that should bo the ease wc might then lie db- 
s*runs oi having a reciprocity treaty. After re¬ 
fer i nig further tn the address, ho proposed a 
vote of llmnks to the lecturer for the address, 
ami hoped the feelings which bad been expressed 
would be engendered mnoug all classes. 
Mr. W. VVki.d of London, in n few fitting re¬ 
marks, seconded the resolution. 
On the Clialiman putting the resolution, the 
largo audience rose tn matstst in response. 
The meeting then adjourned to next day. 
tsocoml Day’s (Session. 
A considerable portion of ihu second day’s 
It is well known that the peculiarly agree¬ 
able flavor of good butter is owing to a gly¬ 
ceride of butyrine, and tins substance, when 
saponified with an alkali,yields butyric acid, 
(Ca, Hg. O4.) Now as milk and, consequent¬ 
ly, curd, contain alkaline salts, this acid may 
easily be developed under favorable circum¬ 
stances, such as damp, warm, and badly ven¬ 
tilated rooms, where the cheese undergoes a 
partial decomposition during the process of 
curing. G. Wousetler, M. D. 
Poland, O., January. 1870. 
Product of One Cow.—I send you the proceeds 
Of my cow for the two seasons past. She drop¬ 
ped her calf April 13, 1868. In Ihe month of 
June she gave an average of 46 lbs. of milk per 
day; the greatest amount in one day 49 lbs., tho 
smallest 43 13-16; tho amount of butter made 
after deducting 112-10 lbs. of milk dally, for 
family use, was 67 3-16 lbs.: average number of 
lbs. of milk to produce one of butter was 23 
12-16; amount of butter made in the year was 
344 lbs., which, valued at 39X?e. per lb., price re¬ 
ceived for lhat sold, $135.88; oalr raised, valued 
at $15; milk and cream used In family, $15; 
in Ilk for pigs, $li); agricultural premium, $10. 
Amount, $185.88. 
In 1869 the cow dropped her calf, March 24th. 
I send proceeds for 10V monthsAmount of 
butter made, 400 lbs.; average price for that 
sold, 35e. per lb, or $140; calf raised, valued at 
$15; milk and cream used In family, $15; milk 
for pigs, $10, Total, $180. 
My cow is kept In good pasture In summer. If 
pasture gets short, I feed once a day with green 
corn grown for tho purpose; in winter corn 
session was taken up in hearing reports of fodder, with one feed ofbeets; or, in absence of 
committees and in discussing the question 
as to the place where the next annual meet¬ 
ing should be held. This question was 
finally decided in favor of Ingersoll. 
The following officers were then elected for 
beets, one feed of corn rneal of about 4 quarts.— 
Andrew Cone, East Blown field. Out. Co.. N. Y. 
Esq.. Ingersoll. 
Mr. Caswell of Ingersoll gave a very in¬ 
teresting account of the condition, quality, 
<fec., of Canadian cheese which he had 
shipped to England the past year. Tlie 
general quality had been good—better than 
ever before. Canadian cheese sells a little 
lower than that from the States, but it is 
rapidly approaching their best grades in 
European markets. 
In the afternoon Rev. Mr. Blackman read 
a valuable paper prepared by James Harris 
How to Make Dutter in Winter,—I see a cor¬ 
respondent wants to know how to make butter 
In the winter. I make butter from a large num¬ 
ber of cows, and never fail to have my cream 
produce butter. I set the milk on racks where 
it will keep warm. If it is too near the stove 
hang a cloth before the rack to prevent the 
cream drying. Do not let It stand before skim¬ 
ming until bitter or very sour; get as little 
milk with the cream as possible; put a pail of 
boiling water Into the churn, let it stand until 
It begins to cool, draw off the water, pour in 
another pailful boiling hot; let jt stand until 
the churn is wanned through; draw it off; put 
in the cream, leaving the churn near the stove. 
Coramonce churning slowly at first, which Is a 
great point. Butter to be good does not want 
to come soft. To every pan of ore am add the 
Juice of a oomriion-sized yellow carrot. My but¬ 
ter is as good as grass made. I am very partic¬ 
ular about the milking. Strain through a thin 
cloth doubled together, and vour butter will be 
good.— A Farmer’s Wife, Lowville, N, Y. 
cast in the field, the plants all being perfect, 
and free from any foreign weeds or plants. 
The soil there, although sandy, produces 
largely; but it requires a great deal of ma¬ 
nure. They use, as such, all the kinds of ex¬ 
crement in a liquid form. This is gathered 
in all the towns, whence it is taken into the 
country where it is stored in huge tanks, or 
cisterns. It is there kept until it is all de¬ 
cayed, when it is fit for use. It is then a 
liquid; in this form it has much^more 
strength than any known fertilizer. From 
what I have seen, I should judge that there 
can be none heller for the farmer. I have 
seen them clear a piece of land, and in a very 
short time after, they would have a crop of 
turnips started; these would he well saturat¬ 
ed with the liquid, and the fanner would get 
a good crop for his labor and have a place 
prepared for his wheat the next year. 
Take some of our red sand, and you have 
the Japanese soil when it is cleared. The 
vice there (I have examined aud eaten it) is 
equal to the best Carolina. Other cereals 
have not been much cultivated, and none at 
all till # the seed was tuken there by the 
Americans. They are getting used to some 
of our grains, but a long time will elapse be¬ 
fore they will grow enough wheat to make 
flour for the European population living 
there. 
Of honied cattle they have a great many, 
but how they came there or where from is a 
mystery to all foreigners. During my resi¬ 
dence there I never saw a cow in the pos¬ 
session of the natives. Butter aud milk are 
not used by the Japanese, therefore I presume 
that they do not care to raise stock for any 
other than breeding and laboring purposes. 
One very excellent law or custom of that 
country is that when a person cuts down a 
tree he is obliged to plant one in its place, so 
that there they have, at all times, a plentiful 
supply of wood. This would be a most 
excellent rule for our farmers to pursue, but 
money and time are too valuable with us. 
The wages of farm laborers there are cheaper 
than here. There the laborer gets only three 
cents per diem. Even with this apparently 
low rate the men fare as well and have as 
much in the end as in almost any portion of 
the world. 
The potato has not been cultivated until 
within the last two years. The sweet potato 
has been there for two hundred years; it 
fertr. 
ITEMS FOR SWINEHERDS. 
Chester White Swine. 
A correspondent who signs himself 
“ Wyoming,” writes us: “ While you are eu¬ 
logizing the Chester White hogs, it is well 
enough for you to see the other side. There 
are people who are acquainted with them 
who know them to be a perfect humbug, 
and would not take them as a gift.” This 
correspondent sends us what he says is a cor¬ 
rect outline of a Chester White boar, as he 
says, “ Such as we get from Chester Co., 
Pa.” The outline resembles a Water-hog 
(Ilydro-chatrus capybara) more than any¬ 
thing else we can remembsr; and the con¬ 
viction comes to us that he has been badly 
sold by somebody. 
WUat Breed* Give Hie Best Grades. 
A correspondent in Champaign Co., Ill., 
asks:—“ What pure bred hogs, crossed with 
natives, furnish the best grades? This, it 
seems to me, is an important—perhaps the 
most important—question for somebody to 
answer." So we think it. We have seen ns 
fine pigs as we ever saw, produced by cross¬ 
ing a small Yorkshire boar with a coarse 
native sow. We have also seen excellent 
crosses of the Suffolk aud Essex with coarse 
native stock. Indeed, Long John Went¬ 
worth has asserted that he can produce ns 
fine Chester Whites, and as pure, by cross¬ 
ing his round, smooth-skinned Suffolks upon 
some of the coarse native hogs of Illinois, 
as were ever produced in Chester Co., Pa. 
We don’t know as lie can; but we have seen 
some excellent results from such crosses. 
Wheat for Bwlne.—I would like information 
In regard to feeding hogs on wheat. If any one 
haB had any experience as to the result or cost of 
feeding. T shall have pork to fatten the coming 
season and have on hand three hundred bushels 
of wheat. I must feed it some way, or else haul 
It twenty miles with teams anil sell It for eighty 
cents per bushel, perhaps a dollar next summer, 
and then buy corn from seventy-five cents to a 
dollar per bushel to fatten my pork. Give ns 
what information you can.— P. W P., Dodue's 
Comers, in*. 
How to Rear Pigs.—Can you, or some of your 
readers, Inform me as to the best method of 
rearing pigs—taken from the sow at the age of 
forty days, they are Intended for breeders? They 
are Chester Whites. Corn 50c., per bushel,” little 
potatoes” plenty, milk also.—Six R. Carathers, 
Round Oap, Texas. 
